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Trinidadian Callaloo Soup

Trinidadian Callaloo Soup

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Trini

Trini

This is made with callaloo leaves in the West Indies, but in Canada we often have to use spinach leaves, which is just as tasty.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. Cook and stir mixture until onions are translucent, about 5 minutes.
  2. Pour water into bacon mixture; stir in okra and spinach. Bring soup to a simmer; cook for 30 minutes. Season with hot pepper sauce, salt, and pepper.
  3. Blend soup until smooth using an immersion blender. Alternatively, pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. Return soup to a simmer in saucepan over low heat; stir in crab. Simmer until crab is heated through, about 5 minutes.
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